Foodie Friday Shrimp Salad
While there have been limits on how much tuna you can buy and meat can be hard to find, I’ve had no trouble finding packages of frozen small shrimp in supermarkets with no limits. Sometimes it’s even on sale for less than $5 a bag.)
Shrimp Salad (prep. time 10 minutes but the salad is best after being allowed to sit in the refrigerator for at least an hour. Makes 2-3 sandwiches and several more servings if a snack on crackers or crustini)
8 oz. package frozen salad shrimp (100-200 count) thawed and drained
1 rib celery, rinsed and diced
½ tsp. cracked black pepper
1 tsp. Kosher salt
1 tsp. (or more) Old Bay seasoning
¼ tsp. dill (dry or diced fresh)
1 tsp. parsley flakes
Juice of ½ lemon
¼ C mayonnaise
It’s really important to dry the thawed shrimp really well on paper towels to reduce the water in the shrimp salad as it sits. Mix all ingredients well. Adjust salt, pepper, Old Bay or dill to taste.
Serve in a sandwich on rye, cold or as a melt with a slice of Swiss cheese on top of filling then broiled until the cheese melts or on cracked wheat crackers, plain or on top of a little smear of cream cheese, goat cheese or brie.
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